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Chilaquiles Tortilla Casserole

 
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This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.

Yield

10

servings

Prep

8

min

Cook

40

min

Ready

50

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 ½ tablespoons vegetable oil
1 large onions
diced
1 zucchini
medium size, grated
19 ounces kidney beans, canned
or black beans, rinsed, 1 can
14 ounces tomatoes, canned
diced, lightly drained
1 ½ cups corn
fresh or frozen, thawed
1 ½ teaspoons cumin
ground
½ teaspoon salt
or to taste
12 corn tortillas (6-inch)
quartered
*
19 ounces enchilada sauce
green or red, 1 can
1 ⅓ cups cheddar cheese
shredded

Directions

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish lightly with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, 5 minutes.

Stir in zucchini, beans, tomatoes, corn, cumin and salt to taste and cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.

Scatter half the quartered tortilla in the baking dish. Spread evenly half of the vegetable mixture on top of the tortilla, half of the enchilada sauce and half of the cheese.

Repeat with one more layer of another half tortillas, vegetables, sauce and cheese. Cover with foil. Bake the casserole for 15 minutes.

Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 12 minutes more. Cool slightly and serve warm.

 

* not incl. in nutrient facts

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Comments

maggibenson

 over 6 years ago

I made this last night, but added 1 pound of ground beef. It was GREAT!

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 17042% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 546mg 23%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 12% Vitamin C 19%
Calcium 15% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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